Maghmûm

This is an excerpt from An Anonymous Andalusian Cookbook(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at
David Friedman's website

Maghmûm, The Veiled Dish. Make it with a chicken or meat of a goose or young pigeons. Take what you have of this, cleaned, and place it whole in a pot, as it is, the breast split, with salt, oil, a little onion, pepper and coriander; cook it halfway, take it out and put it in another pot and pour into it the clear part of the sauce, murri naqî', saffron, lavender, some citron leaves and thyme; put into the fowl two or three striped lemons and sprinkle them with peeled, split almonds; cover the mouth of the pot with dough and place it in the oven, and leave until it is ready, and serve it: it is very nutritious and proper for moist stomachs.